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Seafood Linguine Fra Diavolo (Emeril Lagasse) Recipe

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Seafood Linguine Fra Diavolo (Emeril Lagasse)
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Ingredients
16
Count
Nutrition
1236
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Bring a large 1-gallon pot of water to a boil, add 2 tablespoons of the salt to the pot and place the pasta in it. Cook, stirring occasionally, until al dente, about 10 minutes. Drain and then transfer pasta to a large bowl and drizzle with 1 tablespoon of the olive oil. Toss to coat the pasta well, then set aside.
  2. As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the remaining olive oil. Once hot add the red jalapenos. Season the shrimp with 2 teaspoons of the Essence, add the shrimp to the pan and cook for 1 minute. Turn the shrimp over and cook another minute. Remove the shrimp from the pan and set aside as you prepare the sauce.
  3. Place the onions in the pan and cook until wilted, about 3 to 4 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste. Cook the sauce briefly, then add the clams to the pan. Cover the pan and cook the clams for 1 minute, remove the lid, add the mussels to the pan and replace the cover. Cook the mussels for 2 minutes, remove the lid and season the calamari with the remaining 1 teaspoon of Essence before adding them to the pan along with the seared shrimp and the pasta. Continue to cook the pasta, tossing to blend the pasta with the sauce, and season with the remaining 1 1/4 teaspoons of the salt, about 2 minutes. Garnish the pasta with the chopped parsley and cheese and serve.
  4. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  5. 2 1/2 tablespoons paprika
  6. 2 tablespoons salt
  7. 2 tablespoons garlic powder
  8. 1 tablespoon black pepper
  9. 1 tablespoon onion powder
  10. 1 tablespoon cayenne pepper
  11. 1 tablespoon dried oregano
  12. 1 tablespoon dried thyme
  13. Combine all ingredients thoroughly.
  14. Yield: 2/3 cup
  15. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1236.39 Kcal (5177 kJ)
Calories from fat 429.82 Kcal
% Daily Value*
Total Fat 47.76g 73%
Cholesterol 216.21mg 72%
Sodium 5115.24mg 213%
Potassium 975.91mg 21%
Total Carbs 127.87g 43%
Sugars 10.37g 41%
Dietary Fiber 11.96g 48%
Protein 43.86g 88%
Vitamin C 55.8mg 93%
Vitamin A 0.6mg 19%
Iron 7.2mg 40%
Calcium 539.9mg 54%
Amount Per 100 g
Calories 223.08 Kcal (934 kJ)
Calories from fat 77.55 Kcal
% Daily Value*
Total Fat 8.62g 73%
Cholesterol 39.01mg 72%
Sodium 922.95mg 213%
Potassium 176.09mg 21%
Total Carbs 23.07g 43%
Sugars 1.87g 41%
Dietary Fiber 2.16g 48%
Protein 7.91g 88%
Vitamin C 10.1mg 93%
Vitamin A 0.1mg 19%
Iron 1.3mg 40%
Calcium 97.4mg 54%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.9
    Points
  • 29
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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